General Tso chicken

4.3 of 5 (34)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 162.2
  • Total Fat: 4.7 g
  • Cholesterol: 44.3 mg
  • Sodium: 553.3 mg
  • Total Carbs: 9.7 g
  • Dietary Fiber: 0.2 g
  • Protein: 19.4 g

View full nutritional breakdown of General Tso chicken calories by ingredient

Number of Servings: 6


    1 lb chicken breast cut into cubes
    1.5 tablespoons peanut oil
    3/4 cup low sodium chicken broth
    2 tablespoons sugar
    2 tablespoons soy sauce
    1 1/2 tablespoons corn starch
    2 tablespoons white wine vinegar
    1/2 teaspoon ginger
    1/3 cup scallions chopped
    1 tsp red pepper flakes


Whisk chicken broth, sugar, soy sauce, corn starch, white wine vinegar and ginger. Set aside. In a large skillet heat peanut oil. Saute scallions & red pepper flakes for 2-3 min. Add chopped chicken and cook until browned. Add liquid and cook until sauce thickens.

Number of Servings: 6

Recipe submitted by SparkPeople user ANSKAR.

TAGS:  Poultry |

Member Ratings For This Recipe

  • no profile photo

    3 of 3 people found this review helpful
    The actual recipe yields per serving about 1 cup of chicken & sauce and 1/2 c. of rice for 323 calories per serving. The recipe makes about 4 servings. It's quite delicious, light, but spicy hot, so adjust your pepper flakes according to your taste or omit. - 3/13/08

  • no profile photo

    1 of 1 people found this review helpful
    My first time making this dish at home. Absolutely tasty! I added 1 egg, 2 tbsp cornstarch, 2 tbsp soy sauce and 2 tbsp wine to coat the chicken with before browning. - 1/2/08

  • no profile photo

    Very Good
    It seems funny when "dieters" complain Asian recipes don't taste like their favorite Americanized overly-sugared, battered, deep-fried foods. Grow up please. - 6/14/21

  • no profile photo

    Very Good
    Was very good, hotter than I'm use to having though. - 3/19/12

  • no profile photo

    Very Good
    very good, try with side of broccoli - 3/7/12